Hi, fellow brewers.
I'm very new to making wine. I have one gallon of blackberry wine in a secondary and 3 galleons of vanilla apricot mead in a primary bubbling away nicely. That's all the experience I have but they both seem to be going well. Anyway i have 24 kg of wild blackberry's in my freezer and I would love to make a batch of sweet blackberry port with them.
I have heard nothing but good about Jack Keller's recipe and I would like to follow it but our Local brew shop does not sell Lalvin K1-V1116. They recommended I try challenge vintage red and lalvin rhone 2226 which they do sell. My question is has anyone tried these yeasts for port and will it work ok?
Also can I use more blackberry's they the recipe suggests? I have an abundance of blackberry's. Yum.
Thanks for your help.
Here's jacks recipe.
3 gallon
11 kg. ripe blackberry
933ml. red grape concentrate
1.1/2c. light dry malt
2.4 kg. granulated sugar
1 1/2 tsp. pectic enzyme
1.5 to 3 tsp. acid blend
6.9 - 7.8 lts water (depends of size of berries)
3 crushed Campden tablet
1 1/2 tsp. yeast energizer
3 tsp. yest nutrient
1 pkt. Lalvin K1-V1116 (Montpellier) or a port wine yeast
I'm very new to making wine. I have one gallon of blackberry wine in a secondary and 3 galleons of vanilla apricot mead in a primary bubbling away nicely. That's all the experience I have but they both seem to be going well. Anyway i have 24 kg of wild blackberry's in my freezer and I would love to make a batch of sweet blackberry port with them.
I have heard nothing but good about Jack Keller's recipe and I would like to follow it but our Local brew shop does not sell Lalvin K1-V1116. They recommended I try challenge vintage red and lalvin rhone 2226 which they do sell. My question is has anyone tried these yeasts for port and will it work ok?
Also can I use more blackberry's they the recipe suggests? I have an abundance of blackberry's. Yum.
Thanks for your help.
Here's jacks recipe.
3 gallon
11 kg. ripe blackberry
933ml. red grape concentrate
1.1/2c. light dry malt
2.4 kg. granulated sugar
1 1/2 tsp. pectic enzyme
1.5 to 3 tsp. acid blend
6.9 - 7.8 lts water (depends of size of berries)
3 crushed Campden tablet
1 1/2 tsp. yeast energizer
3 tsp. yest nutrient
1 pkt. Lalvin K1-V1116 (Montpellier) or a port wine yeast